HFA4M-Food and Nutrition Science

2010-10-25T15:36:00.000-04:00

Micro Nutrient Research Project

For this assignment students will select a method that best demonstrates their understanding of collected data and their learning preferences to clearly present the importance of their micro nutrient in the human body.

A. Your job is to research, discover and present details that answer:

What are the main functions of this micro nutrient in the body?
Where do people get this nutrient from? What are its sources?
How much of the nutrient do we need? What are the recommendations associated with this nutrient?
What are the effects of an imbalance? What can happen if we have too much or too little

B. You are also responsible for designing your own questions at this point to expand your investigation. The purpose is to find answers regarding interesting facts or details that were not uncovered using the earlier questions provided. This way you are given an opportunity to take more responsibility for how and what you learn.

Evaluation

Knowledge: of facts and terms

Required information was accurately researched with information presented for each of the five categories.

Functions in the body Sources of the nutrient

Amount recommended daily Effects of a surplus and deficiency

Interesting facts

Thinking/Inquiry: research & inquiry skills and critical & creative thinking

Information has been carefully researched and checked for accuracy

The reference material supported by research

Additional Questions were planned and researched

Communication: of ideas, use of language and purpose for audience

Information and Questions presented are:

logical and easy to understand

clear and concise

engaging and interesting

Application: making connections b/w subject and personal experiences & outside the school.

Applied new ideas and skills in a familiar display context

Considered the audience

2010-10-25T15:20:00.000-04:00

Deciding What to Believe?

What do we know about the person presenting the nutritional information?

· Does the person hold a recognizable degree from an approved institution?

· What affiliations does this person hold or has she/he held in the past?

-Is the person a member of a recognized association?

· Is the persona qualified scientist?

-scientific background does not ensure reliability but it can be an indicator.

· Is this person qualified?

-M.D, R.D, R.N,

· Is the reference material tested by research and supported by publications in recognized scientific journals?

-reliable writers will make claims on the basis of research

· What do we know about the publisher or sponsoring group?

-reputable publishers will have information confirmed by several experts before printing, ensuring inaccuracies and misinformation.

-discourage exaggerating issues, limiting the use of descriptive words like ‘miraculous’, ‘lifesaving’, ‘amazing’, ‘revolutionary’....

-sponsorship may show a vested interest.

2010-10-18T20:02:00.000-04:00

Protein

· Are made of chains called Amino Acids.

· Amino Acids link to form protein molecules through peptide bonds

· Peptide bonds fold the protein into shapes and hold it together (shapes depend on the particular amino acid and their order)

· Protein’s shape helps determine its function:

Fibrous protein = rope like fibres provides structure for

connective tissue

Ex:

Gobular protein= rounded shape for effective carriers

Ex:

Protein in the BODY

- During digestion, proteins are denatured by hyrdrochloric acid in the stomach, making it easier to break the peptide bonds.

- Proteins enter our blood as individual amino acids where they travel to cells

- PROTEIN=natures body builders

Used mainly to help the body grow & repair, and also plays a major role in fighting disease because pieces of our immune system are proteins.

· Structural proteins-needed in every cell

· New growth=repair and replace cells

· Body processes=enzymes and hormones

· Deliver and Store nutrients

· Antibodies=

· Stabilizers=

· Supply energy=

- The body can make all but 9 of the amino acids it needs to function.

- 9 Essential amino acids MUST come from the food we eat.

Complete Protein: supplies all 9 essential amino acids

Ex:

Incomplete Protein: is lacking one or more of the essential amino acids.

Ex:

2010-10-18T19:58:00.000-04:00

Fats

· Fats are actually part of a larger grouping called Lipids

· Three categories:

- triglycerides:

- phospholipids:

- sterols:

Main Function [triglycerides]

BODY

· Is to fuel the body

· Keep the body warm: fat is stored in adipose tissue as a thin layer under your skin to provide insulation.

· Cushion to protect internal organs

· Carries vitamins

· Gives shape to the body and maintains healthy skin and hair

FOOD

o Tenderizes bake products (flaky, delicate, lighter texture)

o Add air or gas to batters and dough (makes batter flow and baked goods rise)

o Emulsifier

o Flavour (strong-bacon, mild-olive oil, lack-corn oil)

Saturated vs. Unsaturated Fats

This just describes how the atoms are bonded in fatty acids.

Unsaturated: most of the fatty acids are missing atoms---to make up for a missing bond a double bond forms.

- Monounsaturated:creates 1 double bond (corn, sunflower, soy)

- Polyunsaturated: has 2 or more double bonds (olive, canola)

ü Most are plant sources

ü Liquid at room temperature

Saturated: fatty acids contain all the hydrogen atoms their molecular structure can hold--- each bond will be single= 4 single bonds.

ü Usually come from animals

ü Solid at room temperature

[FACT: two exceptions: ‘tropical oils’ ---plam kernel and coconut oil are over 80% saturated]

ü Raises blood cholesterol

CHOLESTEROL

Blood Cholesterol

- Naturally occurs in the body and vital in producing vit D and some hormones, strengthens cell membranes

- Made by the liver

Dietary Cholesterol

- Found in animal products

- Though to contribute to PLAQUE: mounds of lipids mixed with calcium to lodge on artery walls reducing blood flow

- This can lead to Atherosclerosis ‘hardening of the arteries’: a build up of plaque along the inner walls of the arteries=heart attack & stroke.

Lipoprotein: is the vehicle that transports cholesterol throughout the bloodstream

HDL: High Density Lipoprotein (GOOD)

- Higher in protein than lipids=more dense

- Used to return cholesterol to the liver for breakdown and disposal

LDL: Low Density Lipoprotein (BAD)

- More lipids=less dense

- Used to transport cholesterol from the liver to other tissue in the body

2010-10-12T19:34:00.000-04:00

Saturated vs. Unsaturated Fats

This just describes how the atoms are bonded in fatty acids.

Unsaturated:

Monounsaturated:

Polyunsaturated:

Saturated:

CHOLESTEROL

Blood Cholesterol

- ____________________________________and vital in producing vit D and some hormones, strengthens cell membranes

- Made by the liver

Dietary Cholesterol

- Found in _________________________

- Though to contribute to ____________: mounds of lipids mixed with calcium to lodge on artery walls reducing blood flow

- This can lead to ___________________ ‘hardening of the arteries’: a build up of plaque along the inner walls of the arteries=heart attack & stroke.

__________________: is the vehicle that transports cholesterol throughout the bloodstream

HDL: High Density Lipoprotein (GOOD)

LDL: Low Density Lipoprotein (BAD)

2010-10-04T20:16:00.002-04:00

Carbohydrate Review

Carbohydrate:

Simple:

Complex:

Glucose:

Saccharide:

Mono

Poly

Gelatinization:

Gel:

Retrogradation:

Syneresis:

Caramelization:

Diabetes:

Type I

Type II

Hyperglycemic:

Fibre:

Soluble

In soluble

Bran:

Germ:

Endosperm:

2010-09-27T19:18:00.002-04:00

Carbohydrates in the Body

o Carbohydrates are efficient fuel for the body

o Glucose is the main carbohydrate found in the blood which affects the health and functioning of all the body’s cells à

o Carbohydrates are broken down into smaller parts by adding water to them in the small intestine.

Insulin:

àif blood glucose is too high:

àwhen blood glucose levels drop:

Diabetes:

Type I:

Type II:

2010-09-27T19:14:00.000-04:00

Fibre Lab –Carbohydrates

Using three (2 cup) clear containers place ½ cup of white flour, whole wheat flour, bran and add 1 cup of water in each to observe the saturation and absorption of liquid in each product.

Describe the absorption of each product ( ½ c of white flour, whole wheat flour, bran in 1 c of water)

How would bread made from each of these products influence the body differently?

How does dietary fibre make you feel full longer?

2010-09-27T19:12:00.002-04:00

Fibre

o Is a complex carbohydrate found in plants that is not digested and provides almost no calories because it is not absorbed by the body.

o There are two types:

Insoluble:

Soluble:

-dissolves in water, forming a gummy substance

-this slows digestion and absorption of carbohydrates, which can:

o One of the best sources of dietary fibre is found in grains

o Wheat is the most common grain BUT corn, oats, barley and rye are also used as grain products.

Grain Kernels have 3 main parts:

1. Germ:

2. Bran:

3. Endosperm:

2010-09-27T19:09:00.000-04:00

Starch In Cooking

o Starches are important for: thickening agents and stabilizers.

o Unlike sugars their molecules are too big to be water soluble.

Gelatinization:

In GRAVY-

In a ROUX-

Retrogradation:

Syneresis:

Corn starch or Flour?

-corn starch becomes translucent and is desirable to thicken fruit and dessert pies

Sugar in Cooking

2010-09-27T19:06:00.001-04:00

Sugar In Cooking

o Simple carbohydrates are valued for their sweetness.

o A survey of food labels will likely reveal sucrose, fructose, and corn syrup as common ingredients.

- Granulated or table sugar:

- Brown sugar:

- Confectioners’ sugar:

Caramelization:

Candy: is made by crystals that form in a supersaturated sucrose syrup

- Crystal formations start when the solution has the proper concentration of sugar.

- The concentration is measured by the boiling point

- Interfering agents: may be added to a sugar syrup to control crystal growth.

(ex: cream of tartar, vinegar, butter and egg whites)

Agitation or stirring also limits crystal growth.

2010-09-27T19:01:00.000-04:00

Energy Producing Nutrients

Carbohydrates:

Simple Carbohydrates:

Sugars - Glucose- is a major kind of simple sugar

-(a.k.a. blood sugar) is a basic sugar molecule

Monosaccharides [simple sugars]

Glucose Fructose Galactose

Disaccharides [double sugars]

Glucose + Fructose=

Glucose +Galactose=

Glucose + Glucose =

Complex Carbohydrates:

Polysaccharides

Starches- are stored in plants that the body must break down into glucose (simple

sugar) to be used as long sustained energy.

-wheat, rice, corn are staples all around the world.

-beans & peas: 40% starch by weight and also provide protein (lima

beans, pinto beans, kidney, chick peas, soybeans)

-potatoes, yams

If we consume more carbohydrates than we need, they are stored as glycogen in the liver when the body needs glucose and turned into blood glucose or converted into fat and deposited in the tissues for future use.

Fibre – found in plant cells

- fibre provides plants their structure.

-not a source of energy because they are not absorbed by the body

-non digestible part of the plant.

Water Insoluble:

Water Soluble:

2010-09-20T16:45:00.001-04:00

Preservation of Food

Food Science-Ch 26 &27 (pg 423-433)

1. List benefits of dehydration.

2. How much water is removed through dehydration? Why this amount?

3. How does pre-treating improve the quality of the dehydrated food?

4. How should dried foods be stored?

5. Describe 2 methods of rehydrating fruit.

6. What are the benefits to home canning?

7. What are the 3 fundamental rules for successful canning?

8. Define raw-pack and hot- pack.

9. What is aseptic processing? Give the advantages and disadvantages of this process.

10. How is botulism related to canning?

2010-09-12T12:14:00.000-04:00

All of Unit 1notes and activities are posted and may be emailed to your selft for printing.

2010-09-12T12:07:00.000-04:00

Keeping Food Safe

Food Borne Infection:
- from food with living pathogenic bacteria
- pathogenic or disease carrying microorganism enter the body with food and multiply in the body
Ex:

Food Borne Intoxication:
- food is contaminated with toxins, poison or toxin producing bacteria multiple and give off poisonous waste.
- spores in soil and environment BE SURE to wash thoroughly (ex: onions and garlic, cut into cantaloupe could lead to cross contamination)
- shorter incubation = sudden onset
Ex:

Microorganisms and Food Borne Illnesses

Moulds:

o

o

o

Yeast :

o

Bacteria:

o

Food Intoxication:

o

o

Bacteria:

o

Staphylococcus:

o

2010-09-12T12:02:00.000-04:00

What is the Difference Between

Food Borne Illnesses and Food Spoilage?

Food Borne Illnesses:

Food Borne Infection:
- from food with living pathogenic (illness forming levels) bacteria
- pathogenic or disease carrying microorganism enter the body with food and multiply in the body’s digestive tract
- longer incubation period causing diarrheal

Food Borne Intoxication:

- food is contaminated with toxins, poison or toxin producing bacteria multiple and give off poisonous waste —>by product
- toxins cause the illness when the food is eaten
- spores can come from the soil and environment, BE SURE to wash thoroughly (ex: onions and garlic, cut into cantaloupe could lead to cross contamination)
- shorter incubation = sudden onset causing vomiting
- often they are not destroyed by cooking ( you can kill the bacteria but not the poison

Food Spoilage:

1. Enzymes
- Chemical substances that determine the speed of changes within food.

2. Oxidation
- Is the exposure of food to oxygen.
- It can lead to the dehydration of the food, have a softer texture & shows as discolouration

3. Microorganisms

- Include various bacteria, yeast and moulds
- Are visible on the surface of food and are clear signs that the food is no longer fit to eat.

      a) Yeast:

      b) Moulds:

      c) Bacteria:

2010-09-12T11:52:00.001-04:00

Sanitation

People expect food to be prepared in a sanitary or clean environment. When harmful microorganisms or substances are present in food, the food is contaminated.

Direct Contamination:

a) Biological hazards: are from microorganisms such as bacteria, viruses, parasites and fungi.

b) Chemical hazards: are caused by chemical substances such as cleaning supplies, pesticides, food additives and toxic metal

c) Physical hazards: are caused by particles, such as a glass chips, metal shavings, hair or other foreign matter that could get into the food.

Cross Contamination:

This occurs when chemicals or microorganisms are moved from one place to another. The most common mode of cross contamination is people -either by storing, preparation or serving food.

2010-09-12T11:47:00.000-04:00

Control the Growth of Microorganisms

a) How is contamination spread?
• Air
• People
• Equipment

b) Growth Inhibitors or Enhancers:

      F       ood

      A      cidity

      T       ime

      T       emperature

      O       xygen

      M      oisture

c) Danger Zone: Temperature and Time
d) High Risk Foods are neutral pH
e) High Risk People: old, young, ill, pregnant
f) High Risk Places: hospitals, nursing homes, daycare centres

Keeping Food Safe to Eat - Text questions

2010-09-12T09:49:00.003-04:00

Keeping Food Safe to Eat

Food For Today p78-95

1. Who is the most at risk for death from food borne illnesses? (2)
2. What does pathogenic mean? (Not in text)
3. How fast does bacteria grow? How does it grow? (2)
4. Why can’t we immediately tell if a food is poisoned? (1)
5. Explain cross-contamination. (1)
6. What two pieces of advice are given about cutting boards? (2)
7. What are tips about linens in the kitchen?(2)
8. Why are spores such as botulinium especially dangerous? (1)
9. Write a rule beside the following : (5)
         a) 2 Hours
         b) 40 0F
         c) 60 0C
         d) -18 0C
         e) 74 0C
10. What does First –in and First – out apply to? (1)
11. What are some tips to follow in your power goes out? (3)
12. Draw and label –Danger Zone thermometer (pg 83)